Roasted Garlic and Carnitas Quesadillas

Recipe from Mary Sue Milliken and Susan Feniger Watch the video for step-by-step instructions and dive into these irresistible quesadillas bursting with smoky carnitas, creamy roasted garlic, and zesty green chile paste. Perfect for a flavorful gathering!

Difficulty: Easy
Servings: 6

Ingredients

1 tablespoon plus 1 teaspoon olive oil
2 large garlic heads
3 flour tortillas (see recipe below)
1 cup carnitas (see recipe below), slightly warmed or at room temperature
6 tablespoons grated Aejo cheese
Green Chile Paste (see recipe below)

Instructions

Preheat the oven to 325F (163C).
Drizzle 1 teaspoon olive oil over each garlic head, then wrap them tightly in aluminum foil. Place on a baking sheet and roast for about 1 hour and 15 minutes, until the garlic is soft throughout. Remove and allow to cool.
Lower the oven temperature to 300F (149C).
Once cooled enough to handle, slice each garlic head in half horizontally and squeeze the roasted garlic pulp into a bowl, discarding the skins.
On a clean surface, spread a thin and even layer of the roasted garlic paste over the surface of each tortilla using a spatula. Divide the carnitas equally among the tortillas and spread over the lower half of each one. Sprinkle with grated Aejo cheese. Fold the tortillas over to cover the filling. Lightly brush the top of each with the remaining 2 teaspoons of olive oil.
Heat a griddle or cast iron skillet over medium-high heat. Place a filled tortilla, oiled side down, onto the hot pan and toast for about one minute per side, just enough to warm through. Keep finished quesadillas warm by placing them on a tray in the oven. Slice into wedges and serve promptly with Green Chile Paste.